For company
Harissa-battered hake with chimichurri, harissa yoghurt & salt-and-vinegar smashed potatoes
Woolworths Taste's technicolour take on fish and chips — crisp harissa batter, punchy green chimichurri, cooling harissa yoghurt, and smashed potatoes doused in salt and vinegar.
Recipe from Woolworths Taste magazine, Easter 2025.
Method
- 01
Boil the potatoes for 15 minutes until tender. Drain, tip onto an oiled tray, smash gently and roast at 220°C fan for 20 minutes until crisp. Douse with vinegar and flaky salt straight from the oven.
- 02
Blitz all the chimichurri ingredients to a rough green sauce and season. Stir the harissa through the yoghurt.
- 03
Whisk the flour, baking powder, harissa and a big pinch of salt with the ice-cold sparkling water to a loose batter — do not overmix.
- 04
Heat 4cm of oil in a heavy pan to 180°C. Dust the hake in flour, dip in the batter and fry for 4–5 minutes, turning once, until deep gold and crisp. Drain briefly.
- 05
Serve the hake with the smashed potatoes, a big spoon of harissa yoghurt and the chimichurri poured over the fish.
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